Chicken & Prawn Egg Noodles in Nutty Coconut Sauce Recipe

A quick and flavourful noodle stir-fry combining tender chicken, juicy prawns and crunchy bean sprouts with egg noodles in a creamy, nutty coconut satay sauce.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 2
Cuisine: Asian-inspired
Course: Main Dish

Tags: Egg Noodles · Chicken Recipes · Prawn Recipes · Coconut Sauce · Satay · Stir Fry · Quick & Easy

Ingredients

For the Noodles

• 2 bundles Lee Kum Kee Egg Noodles
• 1 tbsp vegetable oil
• 1 tbsp Lee Kum Kee Chilli Garlic Sauce
• 50g red onion, sliced
• 100g chicken thigh, sliced
• 60g king prawns, defrosted and patted dry if frozen
• 100g bean sprouts
• 1 handful coriander leaves, for garnish

For the Nutty Coconut Sauce

• 2 makrut lime leaves, finely shredded
• 2 tbsp Lee Kum Kee Satay Sauce
• 100g coconut milk
• 50g warm water

Method

1. Prepare the noodles

Blanch the egg noodles according to the packet instructions.

Rinse under cold water to remove excess starch, then drain well and set aside.

2. Prepare the sauce

In a small bowl, combine the satay sauce, coconut milk, warm water and shredded makrut lime leaves.

Mix well and set aside.

3. Stir-fry the chicken

Heat the vegetable oil in a wok or large sauté pan over medium-high heat.

Add the sliced red onion and chicken and stir-fry for approximately 1 minute.

Add the chilli garlic sauce and continue to stir-fry over high heat until fragrant.

4. Add the prawns and vegetables

Add the prawns and bean sprouts to the wok.

Stir-fry for approximately 1 minute.

5. Add the noodles

Add the prepared egg noodles to the wok.

Toss everything together and continue stir-frying until the prawns turn pink and opaque.

6. Add the sauce

Pour the prepared coconut satay sauce into the wok.

Toss everything together until the noodles are evenly coated with the sauce.

Cook for another 1 minute.

7. Serve

Remove from the heat and serve immediately.

Garnish with fresh coriander leaves.

Notes

• Prepare the prawns: If using frozen prawns, defrost them completely and pat them dry before cooking.
• Keep the noodles loose: Rinsing the noodles under cold water after blanching helps prevent them from sticking together.
• Adjust the sauce: Add a little more warm water if the satay sauce is too thick.
• Add more vegetables: Pak choi, peppers, mushrooms or spring onions can be added to the stir-fry.
• For extra heat: Add additional Lee Kum Kee Chilli Garlic Sauce or chilli oil.